Recipe

Oven-roasted Clams With Chanterelles, Bacon, And Tomatoes Recipe

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Ingredients

1/2 c pitted calamata or oil-cured black olives (see notes)
4 sprigs (about 4 in. long) fresh thyme, rinsed
6 tbsps unsalted butter or margarine
1/2 c sliced bacon (about 3 slices; 3 oz. total)
3 tbsps dry white wine
6 oz fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, & cut into 3/4-inch chunks (see notes)
2 cloves garlic, peeled & thinly sliced
1 c cherry tomatoes, rinsed, stemmed, & cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, & sliced
1 tbsp olive oil
1 lemon (about 4 oz.), rinsed & cut lengthwise into 6 wedges
2 lbs clams in shells, suitable for steaming, well scrubbed under cool running water

Directions

Step #1 In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in.
Step #2 sides) over medium-high heat, stir bacon often until browned & crisp, 3 to 5 mins.
Step #3 Add olive oil, mushrooms, & garlic & stir often until mushrooms are slightly limp, 2 to 3 mins.
Step #4 Add butter, tomatoes, wine, olives, & thyme sprigs; stir often over high heat until butter is melted & liquid is boiling.
Step #5 Add clams & squeeze 2 lemon wedges over clams, discarding seeds & peels.
Step #6 Cover up pan.
Step #7 Transfer pan to a 500° regular or convection oven & bake this until clams pop open, 12 to 15 mins.
Step #8 Ladle clam mixture & juices equally into four wide, shallow bowls; discard any clams that didn't open.
Step #9 Garnish each serving with a lemon wedge.
Enjoy the Oven-roasted Clams with Chanterelles, Bacon, & Tomatoes recipe

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